Tag Archives: Tempeh

Seared Tempeh with Fig Rosemary Sauce

By Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.

This tempeh is juicy on the inside, crisp on the outside, and the sauce is a beautiful balance of fall flavors.

Tempeh with Fig Sauce72Serves 6                      Cooking time one hour

The Tempeh:
1 lb. Tempeh, cut into pieces about 2” by 3” and then sliced down the middle to make them thinner
2 cups vegetable stock
½ cup red wine
½ teaspoon fennel seeds
10 peppercorns
1 bayleaf
½ teaspoon sea salt

The Sauce:
1 onion, finely minced
1 to 2 tablespoons oil or water, for sautéeing
1 pound fresh figs, diced
½ cup balsamic vinegar
2 tablespoons sugar
½ teaspoon sea salt
1 cup vegetarian stock
2 sprigs (about 3 inches long) fresh rosemary

Place all of the ingredients for the tempeh in a 2-quart saucepan with a lid, cover, and bring to a simmer. Simmer on low heat for about 20 minutes.

While the tempeh is simmering, make the sauce. Heat the oil or water in a shallow pan
and cook the onions, covered, until translucent. Add the figs, vinegar, sugar and sea salt, cover, and bring to a boil, then lower heat, and simmer about 5 minutes. Remove the lid and continue to simmer an additional 20 minutes. Add the stock and cook for an another 10 minutes or so, then add the rosemary and simmer an additional 5 minutes. The sauce should be thick.

Heat a skillet, then add only enough oil to generously coat the bottom of the pan. When the oil is hot, add the tempeh pieces, making sure not to crowd the pan. Over medium heat, cook the tempeh for several minutes until well browned on both sides – don’t flip the tempeh pieces before they are browned.

Serve over a bed of quinoa or brown rice, topped with the sauce.

Rotisserie Style Tempeh

Rotisserie Style Tempeh cuweb Rotisserie Style Tempeh

by Toni Fiore, from the VegEZ  podcast and soon to be released VegEZ e-cookbook.

serves 2-4
In honor of The Great American Meatout today we’re posting a crowd favorite. Whether you’re new to using tempeh or, like me a tempeh addict, this is a delicious quick, versatile and economical recipe that anyone can make.
1- 8 oz Pkg tempeh any style (gluten free use soy based tempeh)
2-3 T Veg oil (any neutral oil will do)
2 T. Rotisserie seasoning
Preheat your oven to 375. Set the rack in the middle.
Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coat all the pieces. Place the tempeh into a shallow roasting dish, preferably in a single layer and set into your oven. Roast for 20 to 30 minutes until the tempeh is nicely browned and crispy. Serve hot, warm or room temperature.

Double the recipe and use on sandwiches, salads or instead of meat crumbles in burritos.

Rotisserie Style Tempeh dish web

Tempeh Taco web

Tempeh Chorizo Soft Tacos with all the fixin’s

by Terry Hope Romero    Check out her new cookbook Vegan Eats World

Watch this recipe on Delicious TV’s Vegan Mashup

 

For the Chorizo Tempeh Crumbles

Replace the marinade with the following for spicy chorizo-flavored crumbles for use in Mexican dishes. Prepare saucy chorizo tempeh for eating with rice and beans, or let it simmer for a drier tempeh for use in tacos or quesadillas.

8 ounce package tempeh

2 tablespoons peanut oil

1 ¼ cups vegetable broth

3 cloves garlic, grated or ground into a paste in a mortar and pestle

3 tablespoons soy sauce

2 tablespoons tomato paste

2 teaspoons smoked sweet or hot paprika

1 1/2 teaspoons Mexican chile powder (see page XX)

½ teaspoon liquid smoke

1. Dice the tempeh into 1/2 inch chunks. In large skillet, preheat the peanut oil over medium heat. Stir in the tempeh and fry for 3 minutes or until the edges of the tempeh are lightly browned.

2. In a 2 cup liquid measuring cup whisk together the remaining ingredients. Pour into the skillet, increase the heat to medium high and bring the liquid to a rapid simmer. Cover the pan and simmer for 5 minutes. Uncover the pan and continue to simmer the tempeh, stirring occasionally, for another 5 to 8 minutes. Depending on how saucy you prefer the chorizo tempeh, serve it when it’s saucy and moist or continue to simmer until the liquid has been absorbed by the tempeh for drier crumbles.

The fixin’s

Corn or wheat tortillas

Guacamole

Cashew lime crema: soaked cashews, lime juice, water, salt, garlic

Diced tomatoes, onions, shredded lettuce or cabbage

Add tortillas to a skillet on low heat (you can wrap up to six in some foil and heat them in the skillet or oven at 250 degrees.
Spoon the chorizo tempeh and fixin’s on your tortilla, or better yet let your guest fix their own.

Tempeh Bites

Tempeh Bites

by Toni Fiore

I think Tempeh is one of the most versatile foods around. Made from fermented soybeans tempeh is easily digested and extremely high in protein, fiber and vitamins. Tempeh absorbs marinades well, has a pleasant texture and warm nutty flavor. Texture is especially important for people new to soy foods. This recipe is rich in flavor yet effortless to pull together. For me, that’s exactly what I want when I’m entertaining! Leftovers, if you have any, are fabulous tossed into a salad, soup or sauce. Personally, I just gobble them up right out of the fridge!

ingredients

2 Pkgs. Tempeh (any style cut into 1 inch cubes)
½ cup Soy sauce (gluten free use Tamari)
½ cup Organic cider vinegar
1/3 cup Pure maple syrup
¼ cup vegetable oil
2 Tbl. Olive oil
2 tsp. ground cumin

method

Preheat oven to 350. Meanwhile whisk together soy sauce, vinegar, syrup, vegetable oil, olive oil and cumin. Add the tempeh and coat well. Cover with foil and bake 20-25 minutes. Remove the foil and cook for 8-10 minutes more until all the marinade is absorbed. Remove and let cool.

Serve as an appetizer with Tofu Tzaziki dip.

Checkout Toni’s cookbook Totally vegetarian
Or check out the Totally vegetarian TV show online

Easy Vacation Lunches

Although I forgot to pack my camera, phone charger and God forbid, my hairspray I did manage to remember to pack some of my favorite and most necessary spices. That tells me something about my priorities. In the past few years I’ve really changed my way of thinking about eating while traveling . As I said in my earlier post ( the one I wrote when I  had an internet connection that didn’t require me to run up and down the sidewalk with my laptop hoping to catch three or more bars) I’m away on vacation in Florida and I’m renting a space with a kitchen. This has become imperative since finding suitable food and eating out is such a chore. Without plodding down that path of conversation again I will say that I am thankful that my style of cooking over the past few years, especially since filming the VegEZ Podcast, has become very abbreviated and simple. This makes cooking on the go easy and inexpensive. My staples of a few spices, oregano, salt, pepper, cumin, Tamari soy sauce matched with some basic  pantry items like olive oil, onions, carrots, potatoes, pasta, tempeh, canned tomatoes along with a variety of beans give me a number of meal and leftover options. I have to say (and this really is the truth) that I do frequently resort to using the VegEZ app. First of all I’m hardly ever able to connect to the web on my computer and I don’t often remember as many recipes as I’d like to think I do! Today was Tamari Tempeh (with fresh tomato, crispy lettuce, avocado and Veganaise) sandwich day. I love my marinated tempeh recipes, but the Tamari Tempeh is so fast and easy that I can make great bunches of it in about 15 minutes. This truly was stress free lunching at it’s best and all while watching the amazing birds and dolphins here on Sanibel Island.

Easy Tempeh Bites

Easy Tempeh Bites

This is a super simple, protein- and flavor-packed appetizer. Dip these salty, crunchy cubes into spicy mustard, Wasabi Mayonnaise, or with any of the Miso Mayo varieties. You can also add these to a casserole to add chew and protein.

Ingredients:
2 pkgs. tempeh (any variety – we like Soy Boy’s soy tempeh a lot), cut into cubes
1/4 c. high heat vegetable oil (canola works well)
Shoyu soy sauce, to taste
Toasted sesame seeds, optional

To Prepare:
Heat oil in a wide cast iron (heavy) skillet over medium-high heat until hot but not smoking. Being careful to avoid hot oil splatter, slide tempeh cubes into the skillet and fry on all sides until crispy and golden brown. Remove the cubes with a slotted spoon and drain briefly on paper toweling. Put cubes into a bowl, sprinkle them with soy sauce, to taste, and toasted sesame seeds, if using.

Serve on a plate with toothpicks for single dipping. This recipe will satisfy 4-6 as an appetizer, but you can easily double or triple the recipe for a crowd.

Tempeh Mockfish

Tempeh Mockfish

Using tempeh with sea vegetables, this is a mouth-watering mixture that is so versatile it can be a sandwich filling or the main dish at dinner.

This “mockfish” mixture is amazing tossed with pasta or used as a stuffing. You can even process it for a delicious paté with the flavor of the sea but without the pain.

Ingredients:
2 T. olive oil
1 pkg. tempeh with sea vegetables, diced
1 small to medium onion, chopped finely
1 sheet Nori seaweed, cut into small pieces
1 T. vegan mayonnaise

To Prepare:
Heat a heavy skillet on medium heat until hot and add the olive oil and onions and sauté until translucent and softened, about 5 minutes. Add the diced tempeh and cook, stirring often, until tempeh is nicely browned. Remove the pan from the heat and add the pieces of seaweed. Cool the mixture for 10-15 minutes before adding the mayonnaise, then mix well, and season to taste.

Use as a sandwich, ravioli, or wonton filling, or as a topping for crostini.

Watch how tempeh is made.

Tempeh Fajitas

300tempehfajita13.jpg

Serve the tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.


Serves 4

Ingredients:
8 oz. block tempeh, any variety
4 T. fajita seasoning (reserve 2 T. for cooking)
2 T. vegetable oil
oil for cooking
6 sweet peppers, a combination of green, yellow, orange, and red
2 medium-sized yellow onions
1 jalapeno pepper
1 package fajita wraps

To Prepare:
Cut tempeh block in half lengthwise, then slice into 1/4- to 1/2-inch wide strips. Place in a lidded plastic container, add two tablespoons of the vegetable oil and two tablespoons of the fajita seasoning. Cover container and turn to coat. Tempeh will be completely marinated and ready to cook in approximately 35 minutes, but improves if marinated up to 6-8 hours.

Heat oil in a large skillet (preferably cast iron) until hot but not smoking. Fry marinated tempeh until golden brown, then add roughly chopped seeded peppers and onions.

Turn up the heat slightly and stir fry the peppers to lock in flavors. Cook for about 10 minutes or until peppers start to blacken. If necessary add a bit more oil while cooking and season with reserved fajita spice to taste.

When peppers are thoroughly cooked, serve tempeh mixture tucked into warmed fajita wraps topped with salsa and guacamole.

Tempeh Club Sandwich

tempeh-club_450.jpg
Club Sandwich with Barbecued Tempeh

My daughter was a little skeptical about this sandwich when I first mentioned making it for our sandwich episode. But, after one bite, it quickly became one of her favorites. This sandwhich is so easy, delicious, and healthy and it’s a wonderful way to familiarize yourself with the nutty taste and texture of tempeh.

Tempeh comes in a variety of flavors. If you are using it for the first time, I recommend either the soy or three grain style. Here’s what you’ll need for two to four sandwiches.

Watch this recipe online .

Makes enough filling for 8 sandwiches

Ingredients:
2 Pkg. Tempeh, any style
1/2 c. shoyu soy sauce
1/2 c. cider vinegar
1/3 c. maple sugar (or syrup)
1/4 c. vegetable oil
2 t. ground cumin

To Prepare:
Preheat the oven to 350 degrees. Slice the tempeh in half then slice each piece in half again. Turn the tempeh pieces on their side and carefully slice them through the middle to make eight thin pieces. Lay the pieces in a single layer in the bottom of a 9″ X 13″ baking dish.

Whisk together all of the marinade ingredients and pour this over the tempeh. Cover with aluminum foil and bake the tempeh for about 30 minutes, then check it. When most of the marinade is absorbed – about 45 minutes into cooking time – take the foil off the pan and continue baking uncovered, until the tempeh has absorbed the marinade but isn’t too dry. Remove the pan from the oven.

This tempeh can be eaten hot as part of a Club Sandwich (see below), or cold, or at room temperature.

To make the sandwich:
1 large ripe, firm tomato, sliced thinly
4-8 green lettuce leaves
1 small red onion, sliced thinly
3 sliced roasted red pepper strips
4 slices Swiss cheese (optional)
4 or 5 T. Russian dressing (or mix vegan mayo with ketchup to make your own vegan version)
4-8 slices of hearty sandwich bread
Vegan margarine or vegetable oil for brushing

Heat a heavy skillet on medium heat. Prepare each slice of bread with lettuce, tomato, red onion, peppers, tempeh, and cheese (if using). Top with dressing, then place your top slice of bread on the sandwich. Brush the bread with margarine or oil and grill. Brush the un-greased top, flip carefully, and grill the other side until nice and toasty. Enjoy!

Tempeh Reuben

tempeh-reuben_450.jpg
Tempeh Reuben

Ingredients:
4 slices good quality rye bread
2 slices swiss cheese or vegan Swiss-style cheese
Four slices fried tempeh (see below for method)
1 T. vegetable oil
¾ c. sauerkraut (coleslaw may be substituted)
Vegan Thousand Island dressing
Softened margarine

Heat a heavy skillet, preferably cast iron. Place swiss cheese on two slices of bread and top each with tempeh laid side to side at an angle. Put two tablespoons of Thousand Island dressing on the tempeh, heap on some sauerkraut, then top with the remaining slice of bread. Coat each side with a light scraping of margarine and grill in pan, until toasty and golden. Remove, cut and serve.

Tamari Tempeh

Take a package of tempeh, any style, and cut into quarters. Take each quarter and slice in half through the center, so you have eight thinner slices.

Heat 3-4 T. of oil in a heavy skillet. Fry tempeh slices until golden brown on one side, then turn to brown the other side. When the tempeh is crispy and golden, remove and place slices onto a paper towel for a minute or so to drain any excess oil, then brush each side with tamari or soy sauce while the tempeh is still hot.